Ingredients

• 1 cup coconut milk
• 1 cup Nuts , coconut meat, raw
• 0.5 cups curry leaves
• 1 medium onion , quartered
• 4 serranos peppers , stems removed
• 5 cloves garlic
• 1 , 1 inch
• 2 tablespoons lime juice
• 2 teaspoons unsalted natural peanut butter
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 tablespoon peanut oil
• 1 teaspoon mustard seeds
• 4 currys leaves

Instructions

1. 1 Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
2. 2 Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
3. 3 Remove and discard curry leaves. Allow chutney to cool before serving.

Nutrition per serving